| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Clprime1 |
1 |
servings |
INGREDIENTS
| 2 |
|
Poblano peppers; roasted, peeled, |
|
|
; and seeded |
| 1/4 |
md |
Red onion; chopped |
| 2 |
|
Tablepsoons fresh lime juice |
| 3/4 |
c |
Olive oil |
| 1/2 |
c |
Spinach or arugula leaves |
| 2 |
ts |
Honey |
|
|
Salt and freshly ground pepper |
| 6 |
|
Ears corn; roasted and kernels |
|
|
; removed |
| 3 |
tb |
Olive oil |
| 2 |
lg |
Vidalia onions; medium dice |
|
|
Salt and pepper to taste |
| 2 |
tb |
Creme fraiche |
| 6 |
|
Basil leaves; chiffonade |
| 3 |
lg |
Eggs; lightly beaten |
| 2 |
c |
All-purpose flour |
|
|
Salt and freshly ground black pepper |
| 12 |
oz |
Blue corn tortilla chips |
| 4 |
|
Red snapper fillets; (6-ounce) |
| 6 |
tb |
Olive oil |
INSTRUCTIONS
POBLANO VINAIGRETTE
SWEET ONION-CORN RELISH
RED SNAPPER
In a blender, combine the poblanos, onion, and lime juice and blend
until smooth. While the blender is running add the oil slowly until
emulsified. Add the spinach and blend until smooth. Add the honey and
season to taste with salt and pepper. May be refrigerated up to 1 day
ahead. Bring to room temperature before serving.
SWEET ONION-CORN RELISH:
Place kernels in a medium bowl. Heat oil in a medium saute pan over
medium-high heat, add the onions and season with salt and pepper.
Saute until soft and caramelized. Add the onions to the corn, fold in
the creme fraiche and basil leaves and season with salt and pepper to
taste. Keep warm until needed.
RED SNAPPER:
Season the eggs and flour with salt and pepper. Place the tortilla
chips in food processor and pulse until the chips are finely ground.
Place the eggs, flour, and ground tortillas in 3 separate bowls.
Season the snapper fillets lightly on both sides with salt and
pepper. Heat oil, in a large saute pan over medium-high heat.
Dredge each fillet in the flour and shake off any excess. Dip into the
beaten egg and let the excess drip off. Dredge in the ground
tortillas and saute for 3 minutes on each side. Drizzle with the
vinaigrette and serve immediately with a side of Sweet Onion-Corn
Relish.
Converted by MC_Buster.
Per serving: 5683 Calories (kcal); 327g Total Fat; (50% calories from
fat); 102g Protein; 608g Carbohydrate; 588mg Cholesterol; 1983mg
Sodium Food Exchanges: 37 Grain(Starch); 2 1/2 Lean Meat; 6
Vegetable; 0 Fruit;
62 1/2 Fat; 1 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0029
Converted by MM_Buster v2.0n.
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